Chicken thighs

Makes 4 servings

1⁄2 cup store-bought harissa paste (available at Trader Joe’s, World Market and at Amazon.com) 3 tablespoons red wine vinegar

1⁄4 cup blended oil 8 skinless, boneless chicken thighs

Combine harissa with red wine vinegar and blended oil. Place chicken in a sealable plastic bag and add marinade. Let out air and seal, then rub the chicken around to make sure all of the chicken pieces are coated. Marinate in refrigerator at least 2 hours.

Shake marinade off chicken and grill or roast at 450 degrees for 20 minutes until the internal temperature measures 165 degrees. Let rest for 5 to 10 minutes, then slice. Set aside.